Need a last-minute after-dinner treat or a kitchen gift? You can make this rich Cherry Almond Chocolate Bark in just a few minutes!
With only 3 ingredients and less than half an hour, you can whip up this showstopper cherry almond chocolate bark in your kitchen.
In my home, it's always a welcome healthy sweet treat. Dark chocolate, sweet dried cherries and crunchy toasted almonds become best friends in this easy chocolate bark.
- good quality dark baking chocolate
- chopped almonds
- dried cherries
No dried cherries on hand? No worries. Try different combinations, like Cranberry Pistachio Chocolate Bark, Chocolate Orange Almond Bark or this Salted Dark Chocolate Bark with Pumpkin Seeds.
- Line a baking sheet with parchment paper or a silicone liner.
- Chop the chocolate into pieces approximately the same size so they will melt evenly. Temper the chocolate: Melt ⅔ of the chocolate over, not in, a pan of simmering water. You can melt chocolate in a microwave if you are careful and check it at 30-second intervals.
- Remove from the heat and stir in the remaining ⅓ of the chocolate until it has completely melted.
- Stir in the coarsely chopped almonds and dried cherries.
- Spread on a parchment paper-lined baking sheet and cool completely.
- When cool, break the bark into pieces and package them attractively.
❓What does it mean to temper chocolate?
Tempering chocolate is heating and cooling chocolate to stabilize it. Tempered chocolate is smooth and glossy and has a definite "snap" when you break it. It allows you to handle chocolate without having it melt on your hands. It's a commonly used technique for making chocolate-covered treats.
To temper chocolate safely, I like to use a glass or metal bowl set over a saucepan of simmering water. You can use a double boiler if you have one. Melt ⅔ of the chocolate slowly until smooth, then remove the bowl from the heat and stir in the remaining ⅓ until it's all melted and smooth.
Storing chocolate bark
Once the chocolate has completely set and you've broken it into pieces, store it in a cool, dry place in an airtight container, ideally at less than 70ºF. If you have tempered the chocolate properly, it will keep for several weeks. It won't need to be refrigerated.
While I've happily discovered that Costco stocks chocolate bark with pumpkin seeds, somehow it just doesn't compare to the homemade version. Avoid the store-bought chocolates made with soy lecithin and go for the homemade treats instead. Melt some chocolate, add your favourite nuts and dried fruit and make a healthier sweet treat for your friends or family.
🗒 More recipes for sweet treats
When you make this chocolate bark, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
Last-Minute Cherry Almond Chocolate Bark
- 1 pound quality dark chocolate, at least 60%--I used Bernard Callebaut
- ½ cup almonds toasted and coarsely chopped
- ½ cup dried cherries chopped
- Line a baking sheet with parchment paper.
- Melt ¾ of the chocolate over, not in, simmering water. Once melted, add the remaining ¼ and stir until melted.
- Add the almonds and dried cherries and stir until evenly distributed.
- Spread the mixture on the parchment paper-lined sheet.
- Chill in the refrigerator until firm.
- Break into pieces and wrap for gifts or serve.
I have Callebaut white chocolate. Has anyone tried this recipe using this instead of the dark chocolate?
Hi Ann, That would look so pretty! I haven't tried this recipe with white chocolate. I do know that not all brands of white chocolate will melt. Check the label. It must contain cocoa butter or it won't melt. Baker's White Chocolate squares will work; Ghiardelli White Chocolate Chips, for example, will not. It seems from a quick search that Callebaut white chocolate callets will melt successfully. If you try it, let the rest of us know!
This will be my xmas gift for friends this year! Sounds delicious and so simple to make.